Roasted Sweet Summer Corn With Miso Butter Bacon And Roasted Onions Recipes

SUNNY'S EASY BAKED SWEET CORN

Sunny's Easy Baked Sweet Corn image

Provided by Sunny Anderson

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
One 15.25-ounce can whole kernel sweet corn, drained
One 14.75-ounce can cream-style sweet corn
1 1/2 cups half-and-half
3 tablespoons all-purpose flour
2 tablespoons maple syrup
1/8 teaspoon red chile flakes
2 cloves garlic, grated on a rasp or finely minced
2 scallions, white and green parts, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar
1 1/2 cups shredded mozzarella
3 large eggs, beaten

Steps:

Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

ROASTED SWEET SUMMER CORN WITH MISO BUTTER, BACON AND ROASTED ONIONS

ROASTED SWEET SUMMER CORN WITH MISO BUTTER, BACON AND ROASTED ONIONS image

Categories Vegetable

Number Of Ingredients 2

Ingredients

Time: About 1 hour, 15 minutes Serves: 6
Thinly slice 2 medium onions. Heat 2 teaspoons grapeseed oil in a cast-iron pan over high heat, add onions and a pinch of salt and cook for 3 minutes, then lower heat to medium-low, toss and cook for about 1 hour, until onions are soft and a dark caramel color. Set aside and wipe out pan. // Beat 2 heaping tablespoons white miso paste with 2 tablespoons unsalted butter (room temperature) until creamy. Set aside. In the cast-iron pan, cook 6 thick slices smoky bacon (cut into 1-inch strips) until brown and not quite crisp. Remove to paper towels, drain pan of fat and return pan to high heat. // Heat 1 tablespoon grapeseed oil until smoking hot, then add 4 cups fresh corn kernels and saute for about 4 minutes. Add onions, miso butter mixture, bacon, ½ cup chicken broth, a pinch of salt and black pepper, to taste. Toss over heat until well blended. To serve, scatter with 1 cup sliced scallions. -Adapted from "Momofuku" (Clarkson Potter, 2009)

Steps:

Time: About 1 hour, 15 minutes Serves: 6 Thinly slice 2 medium onions. Heat 2 teaspoons grapeseed oil in a cast-iron pan over high heat, add onions and a pinch of salt and cook for 3 minutes, then lower heat to medium-low, toss and cook for about 1 hour, until onions are soft and a dark caramel color. Set aside and wipe out pan. // Beat 2 heaping tablespoons white miso paste with 2 tablespoons unsalted butter (room temperature) until creamy. Set aside. In the cast-iron pan, cook 6 thick slices smoky bacon (cut into 1-inch strips) until brown and not quite crisp. Remove to paper towels, drain pan of fat and return pan to high heat. // Heat 1 tablespoon grapeseed oil until smoking hot, then add 4 cups fresh corn kernels and saute for about 4 minutes. Add onions, miso butter mixture, bacon, ½ cup chicken broth, a pinch of salt and black pepper, to taste. Toss over heat until well blended. To serve, scatter with 1 cup sliced scallions. -Adapted from "Momofuku" (Clarkson Potter, 2009)

OVEN ROASTED CORN ON THE COB

Oven Roasted Corn on the Cob image

Love corn on the cob? Try roasting it whole in the oven with this easy recipe by Tyler Florence from Food Network.

Provided by Tyler Florence

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 1

Ingredients

4 ears fresh corn

Steps:

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

Nutrition Facts : Calories 99, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams

CREAMED CORN WITH BACON

Creamed Corn with Bacon image

My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Nutrition Facts :

ROASTED CORN WITH SMOKED BACON AND CARAMELIZED VIDALIA ONIONS

Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions image

For a side dish with real Southern charm, enjoy Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions created by Chef Bob Waggoner, executive chef at The Charleston Grill in Charleston, South Carolina.

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

6 ears fresh corn
1 tablespoon vegetable oil
1 medium Vidalia onion, cut in half and thinly sliced
3 slices bacon, diced (about 1/4 cup)
¼ teaspoon McCormick® Gourmet Collection® Tarragon Leaves
¼ teaspoon McCormick® Gourmet Collection® Rosemary Leaves
¼ teaspoon McCormick® Gourmet Collection® Thyme Leaves
¼ teaspoon McCormick® Gourmet Collection® Marjoram Leaves
¼ teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
¼ teaspoon salt
1 tablespoon butter
1 tablespoon finely chopped chives

Steps:

Grill corn in husks over hot coals for 25 minutes, turning occasionally. Remove from heat and cool. Remove husks and cut corn away from cob, separating into individual kernels.
Heat oil and cook onion in a large skillet, over medium heat, until browned. Reduce heat and simmer until completely cooked and excess liquid is evaporated. Remove from skillet. In same skillet, cook bacon over moderate heat until well browned. Drain fat.
Add onions and corn to same skillet and heat through. In a small bowl or mortar and pestle, combine herbs, pepper and salt; crush. Add herb mixture to skillet with butter and chives. Mix well and serve hot.

Nutrition Facts : Calories 110.6 calories, Carbohydrate 14.3 g, Cholesterol 7.6 mg, Fat 5.4 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 173.7 mg, Sugar 2.8 g

SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES

Spicy Corn on the Cob With Miso Butter and Chives image

Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 ears fresh corn, shucked
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso paste
2 tablespoons finely chopped fresh chives
1 teaspoon shichimi togarashi or crushed red-pepper flakes
Lime wedges, for serving

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, in a small bowl, mix together butter and miso paste.
Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

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